Red Pepper and Walnut Dip

I remember the first time I tasted the red pepper and walnut dip (or Muhammarah as it’s called in the middle east). I was instantly in love. The slight tang, the hint of sweetness, and the nuttiness from the walnuts had me yearning for more. I had to learn how to make it and enjoy it whenever I wanted. I share my tried and tested recipe here with you.

Ingredients for Red Pepper and Walnut Dip

Some roasted red pepper, some walnuts, a few spices, and the key ingredients – the pomegranate molasses – make this perfect dip.

Ingredients List:

• 2 roasted red peppers
• 1 1/4 cup walnuts
• 2 garlic cloves
• 2 tablespoons pomegranate molasses
• 1 tablespoon of lime juice
• 3 tablespoons olive oil
• 4 tablespoons of gluten free breadcrumbs
• 1 teaspoon sugar
• 1 tablespoon paprika
• 1 teaspoon cumin powder
• salt and pepper to taste

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More Dressings and Dips you will Like:

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Roasting the Red Peppers

The first step to getting a perfect red pepper and walnut dip is to roast the peppers.

• Preheat the oven to 425 degrees F.
• Half and seed 2 large red peppers.
• Line them on a baking sheet and roast them for 20 minutes.

• Once they are done roasting, allow them to cool down for 2-3 minutes, and then peel the skin off.
• Then, allow them to cool down completely.

The Blending Process

Now comes the fun part.

• Add all of the ingredients to the food processor:
  • 1 1/4 cup walnuts
  • 2 garlic cloves
  • 2 tablespoons pomegranate molasses
  • 1 tablespoon of lime juice
  • 3 tablespoons olive oil
  • 4 tablespoons of gluten free breadcrumbs
  • 1 teaspoon sugar
  • 1 tablespoon paprika
  • 1 teaspoon cumin powder
  • salt and pepper to taste

• Cover the processor and blend everything together until you have a grainy consistency.
• Taste and adjust for salt if needed.

Serving the Red Pepper and Walnut Dip

Pour a little olive oil on top of the dip just before serving. I love serving the roasted red pepper dip with:

• A side of fresh pita. I generally heat the pita a slight bit in a toaster oven for the best results.
• The kids love having this dip with a side of corn chips.

Storing Suggestions:

I make this dip often and keep it in the fridge. It lasts up to 1 week if stored in an air tight container.

• Remove any left over dip into a glass jar with a tight lid and pour some olive oil on the top.
• This helps keep the dip fresh and prevents spoilage.
• To serve, remove from the fridge and allow it to come to room temperature before serving.

Tried and Liked the Recipe?

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